Stuffed Cabbage Leaves
Wow, what an appetizer!! I can eat a million of these!! The chewiness of thinly sliced ribeye with the crunchy savoy cabbage leaves is such a total taste bud twist!  The small savoy leaves makes this the perfect bite size, healthy snack.  Make, enjoy, love!
Servings: 5 yield(s)
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
  • medium savoy cabbage
  • package of thinly sliced ribeye
  • 1 cup sweet peppers small diced
  • 2 tbsp olive oil
  • 4 tbsp white vinegar
  • 2 tbsp Worcestershire sauce
Instructions
  1. Use a paring or boning knife to carefully remove core from cabbage.
  2. Fill a large pot with water and boil over high heat and add vinegar. Add cabbage, lower heat to medium and simmer for 5-8 minutes. Remove from water and let cool.
  3. Heat a separate sauté pan with olive oil and add desired amount of thin sliced ribeye, onions, sweet peppers and Worcestershire sauce. Sauté until ribeye starts to brown. Turn off heat, add salt and pepper and let cool
  4. Pre-heat oven 350 degrees. Peel the desired amount of leaves off cabbage and set leaves flat in a baking pan.
  5. Use a spoon to add a scoop of ribeye, onion and peppers to each individual leaf.
  6. Fold leaves and bake for 20-30 minutes until leaves begin to brown.
  7. Let cool and enjoy!!!!!!